Aartappel-Poeding (South Africa)
Aartappel-Poeding (South Africa)
2 lbs potatoes 6 well-beaten eggs sugar to taste a little salt vanilla, almond or lemon essence dabs of butter a good grating of nutmeg Boil 2 lbs potatoes and then mash them. Add 6 well-beaten eggs, and sugar to taste. Do not forget to put in a little salt. Flavour with vanilla, almond or lemon essence. Put dabs of butter on top and finish off with a good grating of nutmeg. Bake your pudding a nice light brown. You should use at least 6 eggs, but if you can spare more, so much the better, because your pudding will be all the lighter. Most women made potato pudding in the same way, except that some preferred to use chopped almonds and grated lemon-rind instead of essences. Potato pudding made with lots of eggs and beaten up to a quivering lightness is deemed worthy of being presented to a bride. But before it is put into a bride's basket it is embellished with sparkling red cherries. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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